Bourbon Street Rice And Beans Food

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BOURBON STREET RED BEANS AND RICE DIP



Bourbon Street Red Beans and Rice Dip image

Bourbon Street Red Beans and Rice Dip

Number Of Ingredients 3

1 pkg Mahatma® Red Beans and Rice Mix
1 cup salsa
½ cup fresh cilantro leaves, chopped

Steps:

  • Bring the Southern flavors of New Orleans straight from Bourbon Street to your kitchen by making this Red Beans and Rice dip. With the help of our Mahatma® Red Beans and Rice Mix - this recipe is easier than any other appetizer you've cooked before and makes for a fast clean-up as well. So if you're looking for a hassle-free way to satisfy your guests, this is just the recipe for you!
  • Step 1 Prepare the Mahatma® Red Beans and Rice Mix according to package directions.
  • Step 2 Add in your salsa of choice and chopped cilantro.
  • Step 3 Serve as a dip with your choice of chips or veggies.

RECIPES



Recipes image

Number Of Ingredients 11

1 tablespoon TABASCO® brand Original Red Sauce
4 slices bacon, diced
1 large onion, diced
1 clove garlic, minced
1 cup long-grain rice
2 cups chicken broth
1/2 teaspoon salt
1 small yellow bell pepper, seeded and diced
1 small red pepper, seeded and diced
2 (15-ounce) cans red beans, drained and rinsed
1/4 cup sliced scallions

Steps:

  • Cook diced bacon in 3-quart saucepan over medium-high heat, until crisp, stirring occasionally. With slotted spoon, remove bacon to plate.In drippings remaining in skillet, cook onion and garlic, about 5 minutes until softened. Stir in rice; cook 2 minutes, stirring constantly. Add chicken broth, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.Add red and yellow bell peppers, red beans and bacon. Cook 5 minutes longer or until rice is tender. To serve, stir in scallions.

BOURBON CHICKEN RICE BOWL



Bourbon Chicken Rice Bowl image

[DRAFT]

Provided by Food Network

Categories     main-dish

Time 25m

Number Of Ingredients 9

1 lb. boneless, skinless chicken breasts, thinly sliced
2 tablespoons bourbon
2 tablespoons soy sauce
1 tablespoon sugar
1 pound broccoli florets
4 carrots, thinly sliced at an angle
2 tablespoons vegetable oil
1 onion, thinly sliced
5 cups cooked rice

Steps:

  • 1. In a medium bowl, combine the chicken, bourbon, soy sauce, and sugar until well-mixed and let stand while you cook the vegetables. 2. Bring a large saucepan of water to a boil. Add the broccoli and carrots and cook until just tender, about 4 minutes. Drain well and reserve. 3. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 3 minutes. Add the chicken and its marinade. Cook, stirring occasionally, until the meat just loses its pinkness, about 3 minutes. Divide the rice among serving bowls and top with the chicken and vegetables. 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands when complete.
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

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